Morning made simple

Fun, and colorful, these wonderfully soft and chewy pumpkin snickerdoodles give traditional sugar cookies a festive fall flavor. These cookies will add an elevated yet easy homemade touch to your Halloween party or brighten up your next cookie exchange.


  • 1 ½ cups all-purpose flour or gluten-free 1:1 baking flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ cup vegan butter, room temperature*
  • ¼ cup pumpkin purée, patted dry
  • ¼ cup Forager Project Sour Cream
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons pumpkin pie spice (for sugar coating)
  • 5 tablespoons granulated sugar (for sugar coating)


  • Please read through all instructions before beginning.
  • Prep: Line two baking sheets with parchment paper or a silicone mat.
  • Whisk the dry ingredients: In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and cream of tartar, then set aside.
  • Cream together the wet ingredients: In a medium bowl, use a hand mixer to beat together the sugar and softened butter until fluffy, about 3 minutes. Then add the sour cream, pumpkin purée, and vanilla, and mix until smooth.
  • Make the cookie dough: Add the dry ingredients, and use a silicone spatula to fold until the flour is just mixed into the dough.
  • Chill: Place the snickerdoodle dough into the fridge to chill for 30 minutes. While the dough is chilling, preheat the oven to 350ºF. Mix together the pumpkin pie spice and sugar in a small bowl.
  • Coat the snickerdoodle cookie dough: Combine the pumpkin spice and sugar indicated for the coating together in a small bowl. When you're ready to roll the dough into balls, use a cookie scoop or your hands to form 1.5 tbsp sized dough balls. Roll one snickerdoodle dough ball in the sugar and spice mixture or sprinkle it evenly around using a spoon. Place it onto the baking sheet and repeat for the remaining dough. You should get between 12 small cookies, depending on how big you make them.
  • Bake: Place the cookies into the oven to bake for 8-10 minutes, or until spread and the tops are slightly puffy. Then remove from the oven and tap the pan lightly on the counter top several times again.
  • Cool: Let them cool on a cooling rack for 10 minutes before enjoying to let the cookies set.
  • Storage: Store on the countertop for up to 3 days, the fridge for a week, and the freezer for up to a month.
Stack of pumpkin cookies on parchment paper next to a tub of Forager project vegan sour cream.